水杨酸处理对杏果实冷害及组织结构的影响  

Effect of salicylic acid treatment on tissue structure of refrigerator-stored apricot fruits

作　　者：侯媛媛[1] 朱璇[1] 韩江[1] 徐卉蔚 

机构地区：[1]新疆农业大学食品科学与药学学院,乌鲁木齐830052

出　　处：《食品科技》2013年第10期51-55,共5页Food Science and Technology

基　　金：国家自然科学基金项目(31260408)

摘　　要：分析研究水杨酸处理对"赛买提"杏冷藏期间组织结构的影响。以新疆"赛买提"杏为试验材料,研究了0℃冷藏期间浓度为0.01 g/L的水杨酸(SA)处理对杏果实显微结构的影响,以蒸馏水处理的杏果实作为对照。通过石蜡切片的制作观察杏果实冷藏初期、冷藏中期和冷藏后期组织结构的变化。与对照组杏果实相比,水杨酸处理能够明显地降低杏果实冷藏期间冷害指数和冷害发病率,提高细胞结构的完整性,使细胞损伤程度更轻。说明水杨酸对杏果实表皮角质层、表皮层结构和果肉薄壁细胞都起到不同程度的保护作用,可明显减轻杏果实冷害的发生,提高贮藏品质,延长低温贮藏期限。The effect of salicylic acid treatment on tissue structure of refrigerator-stored ＂Saimaiti＂ apricot fruits were researched. Xinjiang apricot fruits （Saimaiti） were treated by 0.01 g/L salicylic acid, and then studied the effect on microstructure of apricot fruits, distilled water treatment of apricot fruit as the controls. The changes of tissue structure in early days of cold storage, metaphase of cold storage and the end of cold storage of apricot fruits were observed by paraffin section. The chilling injury index, chilling injury incidence, cell injury degree of the treated apricot fruits were lower than that of the controls, and the integrality of cell structure were higher. The epidermis cuticle, epidermis structure and the parenchyma cell of apricot fruits were protected in different degrees by salicylic acid treatment, and the salicylic acid could be effectively reduced chilling injury of apricot fruits, improved the storage quality and prolonged the storage periods in low temperature.

关 键 词：水杨酸 冷害 杏果实 组织结构 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]